1 bundle (about 500 g whole, 350 g trimmed) asparagus
Πtsp salt
3 tbsp oil, divided
3 cloves garlic, minced or crushed
3 tbsp drained capers
4 tsp lemon juice
1 can (230 g drained) chickpeas
30 g flat parsley
10 g mint leaves
100 g baby spinach leaves
Snap the ends off of the asparagus, then snap the remaining stalks in half. Rinse them well.
Toss the asparagus with the salt and 1 tbsp oil.
Heat a non-stick pan or wok on high heat. Toss in asparagus and char on high for around 5 minutes. Put the asparagus into a (non-plastic) salad bowl.
5 minutes
Add 2 tbsp of oil to the pan, then add the garlic and drained capers to the pan and fry for 2 minutes. Then add the garlic oil to the bowl with the asparagus.
2 minutes
Drain and rinse the chickpeas, and add to bowl along with the lemon juice. Toss well to combine.
Chop the parsley and mint finely, add to the salad, and toss well to combine.
Wash and dry the spinach leaves, add to the salad, and toss well.